• 2 April, 2020

During lockdown our culinary school chefs may be at home, but they are still cooking. Chef Jeannie Rossouw preserved these delicious peppers that she was given as a gift. Once ready (after two weeks) these sweet and spicy peppers are delicious in salads, or on sandwiches and an essential on a South African antipasti plate, especially stuffed with feta! 


For the brine:
1 cup /250 ml of water
2 tablespoons of salt
1 ½ cups of piquanté peppers

For pickling:
150ml vinegar
150g brown sugar
150ml water
8 black peppercorns
2 Bay leaves
4 lemon leaves
1 teaspoon of salt


  • Remove tops and de-seed the peppers.
  • Bring 1 cup of water and 2 tables spoons of salt to the boil, stir occasionally to help the salt dissolve.
  • Add peppers and let it rapidly boil for no longer than 2 minutes.
  • Remove from the heat and let the peppers soak in the brine for at least 2-6 hours or overnight.
  • Drain peppers from the brine and rinse well.
  • Pat peppers dry to remove as much possible moisture.
  • Sterilize a jar.
  • Combine vinegar, sugar and water and let the sugar dissolve on a low heat.
  • Once the sugar is dissolved bring the syrup to a rapid boil.
  • Add the brined peppers to the boiling syrup and boil for 1-2 min.
  • Remove from the heat and add the black peppercorns, salt, bay leaves and lemon leaves.
  • Spoon the peppers into a sterilized jar.
  • Pour the warm syrup over the peppers.
  • Wipe the rims of the jar and seal it. Leave for 2 weeks before ready to use.

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